The Champagne and pineapple sorbet float (or Roman Punch) is a very popular drink in Chile on festivities, but especially for the New Year’s celebration. It is one of the drinks that people enjoy the most in my beloved Chile. I have memories about various preparations, some recipes add white wine, while some others use cognac. I have also seen recipes where in a blender one should add pineapple juice, pineapple, white wine (in less quantity), a little bit of sugar, and pineapple ice cream, then this is mixed with champagne. It is delicious!
Other recipes are prepared with cider and non-alcoholic cider, so that children can also enjoy the drink. Some other recipes simply mix champagne and pineapple ice cream.
As you will see, there are many varieties of the recipe, and I think they all taste very good. You can serve it in a champagne flute or in another glass you may have, even in white wine glasses it’s perfect.
With this post we bid farewell to this 2016, I wish you good health, love, and success in whatever goals you set. Keep enjoying the good food, and do not be afraid to innovate in the kitchen. And we’ll see each other during this 2017 with more recipes, ideas, and… surprises! Thank you very much for all the support, and for following Mi Diario de Cocina.
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- 1 bottle of champagne
- 1 liter of pineapple sorbet
- 1 natural (or canned) pineapple
- Put in each glass one or two scoops of pineapple sorbet, add chopped pineapple, and finally fill the rest of the glass with champagne to complete the drink.